Name: Polenta, apple and ricotta fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 120 gm coarse polenta; 120 gm plain flour; 55 gm caster sugar (1/4 cup); 1 tsp baking powder; 150 ml pouring cream; 1 egg; Scraped seeds of ½ vanilla bean or ½ tsp vanilla bean paste; 110 gm firm ricotta; 2 Granny Smith apples, unpeeled, coarsely grated; Vegetable oil, for deep-frying; Citrus sugar; 150 gm caster sugar; Finely grated rind of ½ orange and ½ lemon

Polenta, apple and ricotta fritters

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love?

Serves 4 - 6

Prep

15M

Cook

15M

Total

30M

Bite-sized morsels of polenta batter studded with ricotta and tangy apple – what’s not to love? A dusting of citrus-scented sugar makes these beauties taste even better, but you could simply dust with icing sugar instead if you prefer

Ingredients

120 gm coarse polenta

120 gm plain flour

55 gm caster sugar (1/4 cup)

1 tsp baking powder

150 ml pouring cream

1 egg

Scraped seeds of ½ vanilla bean or ½ tsp vanilla bean paste

110 gm firm ricotta

2 Granny Smith apples, unpeeled, coarsely grated

Vegetable oil, for deep-frying

Citrus sugar

150 gm caster sugar

Finely grated rind of ½ orange and ½ lemon

Method

Main

1.Combine polenta, flour, sugar, baking powder and a pinch of salt in a bowl, then add cream, egg and vanilla and whisk until smooth. Stand for 5 minutes to thicken slightly, then stir in ricotta and apple, making sure you don’t break up the ricotta too much – you want little lumps dispersed throughout the mixture.

2.For citrus sugar, combine ingredients in a bowl and set aside.

3.Heat oil in a saucepan to 170C. Add rough tablespoonfuls of mixture to oil in batches (be careful, hot oil will spit) and deep-fry, turning occasionally, until golden brown and cooked through (2-3 minutes). Drain briefly on paper towels, toss in citrus sugar to coat and serve hot.